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Ingredientes
- 4 cl Garlic, chopped
- 1 Tbsp. Lime juice
- 1/3 c. Worcestershire or possibly soy sauce
- 4 x Serrano chiles, stemmed
- Â Â And chopped
- 1/4 c. Apple cider vinegar
- 14 can Beef broth
- 2 Tbsp. Safflower oil
- 2 x Yellow or possibly white onions,
- Â Â Thinly sliced
- 2 x Bell peppers, thinly sliced
- 4 x Limes, cut in half
- 1 c. Lowfat sour cream
- 3 lb Skirt steak, 1/2 inch thick
- Â Â Flour tortillas
- Â Â Pico de gallo
- Â Â Guacamole
Direcciones
- Fajitas
- At least 3 hrs before grilling the meat, trim it to remove all fat and gristle. For skirt steak, use a flat metal pounder to tenderize. (This is needed because of the short marinading time.) Put the meat in a shallow glass dish or possibly plastic bag. Combine the marinade ingredients. Marinate for about 3 hrs in refrigerator.
- About 45 min before serving, clean the grill surface and rub it with an oil dampened cloth. Preheat the grill for about 30 min. Remove the meat from the marinade. Sprinkle the meat and salt and pepper and place it on the grill. Baste with marinade, grill, then turn, baste again and grill till medium rare, about 5-6 min in all, or possibly till desired doneness.
- Remove, cover with foil and keep hot.
- Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add in the onions and cook till browned, but still crisp. Remove and add in bell peppers. Saute/fry about 2 min and add in onions. Remove the skillet from the heat.
- Preheat the oven to 450 degrees F. Wrap the tortillas or possibly pita breads in foil and heat till hot, 8-10 min. (Or possibly zap 'em in a microwave for 15 to 25 seconds per tortilla, depending on your microwaves strength. Or possibly grill 'em on the coals for a few seconds, or possibly in another cast iron skillet for a few seconds.)
- Cut the beef across the grain into strips about 1/4 inch thick. Reserve all the juices. Put the skillet back on high heat long sufficient to get warm, then add in the meat. It will sizzle. Turn immediately, then put the onions and peppers on top. Pour the reserved juices on top to create a sizzle. (For an even more dramatic sizzle, you can drizzle the meat and onions with 2 TBSP oil instead of the reserved juices.) Carry the skillet immediately to the table. Squeeze lime juice on top. To serve, use tortillas to enclose meat strips, peppers, onions, pico de gallo, guacamole, and lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1086g | |
| Recipe makes 8 servings | |
| Calories 581 | |
| Calories from Fat 304 | 52% |
| Total Fat 34.11g | 43% |
| Saturated Fat 12.73g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 2758mg | 115% |
| Potassium 1254mg | 36% |
| Total Carbs 12.4g | 3% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.7g | 3% |
| Protein 54.91g | 88% |
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